Angela's squid spaghetti

1 batch

Ingredients

QuantityIngredient
1tablespoonButter or olive oil
2poundsItalian plum tomatoes peeled & coarsely chopped
½largeOnion; coarsely chopped
1poundsSquid; cleaned tentacles intact body in bite-size pieces
¼teaspoonFresh thyme
2teaspoonsFresh oregano; chopped
1tablespoonFresh marjoram; chopped
2tablespoonsFresh basil; chopped
Salt and pepper; to taste
1poundsSpaghetti or perciatelli (tubular spaghetti)

Directions

Heat butter or oil in large saucepan. Add tomatoes and onions and cook for 20 minutes over medium heat, stirring occasionally until tomatoes break apart easily and onion is soft. Add squid, reduce heat to low, and cook for 10 minutes more. Add herbs and cook for 5 minutes. The squid should be very tender. Add salt and pepper and serve over pasta.

From Angela Luis Dougherty of Seattle, WA in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol.

5, No. 2. Pg. 79. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 12-14-94